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Old 07-12-2013, 01:06 PM   #1
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I'm trying to formulate a mead recipe with just a hint of rum character, so I'm thinking of adding some mole asses. However, I don't want it to be overpowering. Has anyone done this? Any recommendations for an amount to use in a 1 gallon batch?



 
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Old 07-12-2013, 01:29 PM   #2
Jacktar
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Heheh. "Mole asses". Sorry. : )



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Old 07-12-2013, 02:41 PM   #3
MarshmallowBlue
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~1 cup (NOT PACKED) of light brown sugar gave my apple pie mead a nice smooth molasses character. It does take a while to develop in mead though. At least 4-5 months. But it stays as a note and not over-powering. So my guess is that if you were going with straight molasses instead of the brown sugar, it would be a fairly miniscule amount for a nice note of it.
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Old 07-12-2013, 03:30 PM   #4
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Okay, assuming 3.5% molasses content in the the light brown sugar (according to Wikipedia), that should work out to around 1-1/2 to 1-3/4 teaspoons of straight molasses. That seems fairly reasonable (I was thinking maybe a tablespoon or so originally) to me. Just to clarify, that was 1 cup per gallon?

 
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Old 07-12-2013, 03:54 PM   #5
MarshmallowBlue
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Yes, Sorry I should have stated that.

Edit: Also remember that if you need to add more you can, but you can't take it away if you add too much.
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Old 07-13-2013, 03:54 AM   #6
Goofynewfie
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What does mole asses taste like?
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Old 07-13-2013, 01:49 PM   #7
Jacktar
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Quote:
Originally Posted by Goofynewfie
What does mole asses taste like?
I don't know b'y but you could ask Grandma Fancy. http://youtu.be/1sp9orff4y0

 
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Old 07-13-2013, 02:41 PM   #8
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Quote:
Originally Posted by Goofynewfie View Post
What does mole asses taste like?
Like rum, I'm hoping.

 
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Old 07-13-2013, 06:42 PM   #9
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So if the OP wants a mead with a hint of rum flavour why not just make a traditional to whatever strength is wanted, fortify it with the strongest tasting rum avaliable then back sweeten and age........

Likely a hell of a lot easier than pissing about with molasses.....
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Old 07-13-2013, 08:38 PM   #10
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I put molasses in every single one of my meads (in varying concentrations depending on style). It helps with yeast nutrients from its mineral content and adds a bold hit in the mouthfeel that is lacking in honey alone, and it's good you ask because a little goes a long way.

I always add a tablespoon to my 5 gal batches of mead as a yeast nutrient (only noticeable to very trained palates).

I'd say 1 tablespoon is low
1/2 cup is medium
1 cup is strong/bold/begins to taste like metal
Over 1 cup I've never tried

If you want a "rum" character in your mead then both molasses and oak flavors are what you want, not just molasses.



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